In a small bowl, mix the sweet soy sauce, soy sauce, fish sauce, and chili paste. Set aside.
Lightly beat the eggs in a small bowl and set them aside.
Heat the oil in a large wok or frying pan over medium heat. Add the minced garlic and chopped onion, and stir-fry until fragrant and the onion becomes translucent, about 1-2 minutes.
Add the diced carrot and stir-fry for about 2 minutes until slightly tender.
Add the shredded chicken and shrimp (if using) to the wok or frying pan. Stir-fry until the shrimp turns pink and is cooked through. Remove the proteins from the pan and set aside.
Pour the beaten eggs into the wok or frying pan, allowing them to cook as a thin omelet. Let the eggs set, then break them into pieces using a spatula. Add the cooked chicken and shrimp (if using) back into the wok or frying pan. Stir everything together until all the ingredients are well combined and heated through.
Add the cooked rice to the wok or frying pan, breaking up any clumps with a spatula. Stir well to combine with the vegetables and eggs.
Pour the pre-mixed sauces over the rice. Stir-fry for about 5 minutes until the rice is evenly coated and heated through.
Season with salt and pepper to taste. Top the serving with a fried egg, and garnish with chopped spring onions, cucumber slices, tomato slices, and fried shallots (optional). Serve with lime wedges for squeezing over the rice.
